Preheat your oven to 400 degrees
Start by making the crumble. In a small bowl add all of the crumble ingredients and use a fork to make the mixture crumbly. Set aside as you work on your muffin batter.
In another bowl, add the oil, vanilla extract, and eggs. Mix together.
Next, add the buttermilk, sugars and mix until everything is blended together. Follow this up with the dry ingredients (flour, baking soda, baking powder, and salt)
In a small bowl add the cleaned fresh blueberries and 1 tablespoon of flour and make sure the flour is covering all of the blueberries.
Add these blueberries to the muffin batter and slowly fold them in using a spoon. Make sure you don't break the blueberries.
Using a cookie scoop (I use a 2tbsp cookie scoop) and fill up my muffin to the top. In order for the muffins to rise like bakery style muffins in the photo, it has to filled to the top. Top each muffin with the crumble we set aside.
Bake at 400 degrees for 25 minutes until golden brown. Enjoy the muffins nice and warm.
